Chicken Noodle Parsnip Soup
A unique spin on a classic, using parsnips and dill along with carrots. This comforting soup is perfect for chilly days.
- Total Time: 1 hour 20 minutes
Ingredients
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- 8 cups low-sodium chicken broth
- 1 onion, chopped
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 4 parsnips, halved lengthwise and cut into 1-inch pieces
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 split chicken breast
- 1 cup noodles (about 2 ounces)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, combine the chicken broth, onion, carrots, parsnips, salt, and pepper. Bring to a simmer.
- Add the chicken breast to the pot and simmer until fully cooked. Remove the chicken and set it aside to cool.
- Once the chicken is cool enough to handle, remove the skin and bones. Chop or shred the meat into bite-sized pieces.
- While the chicken cools, bring the soup back to a simmer and add the noodles. Cook until the vegetables are tender and the noodles are done, about 5 minutes.
- Return the shredded chicken to the pot. Stir in the chopped dill and parsley.
- Prep Time: 20
- Cook Time: 1 hour
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